¼ cup fresh mint, chopped finely – can substitute with a tbsp. of dried mint if necessary to at least get a hint of mint, but fresh is best

2 cloves garlic, crushed

1 medium brown onion – this is going into the mince mix so chop evenly and finely

¼ cup (35g) slivered almonds, chopped

To serve -

Extra ¼ cup slivered almonds, toasted

Pa amb tomaquet - Tomato bread -

Toast baguette that has been sliced in half legnthways - rub with garlic if you life, then rub with the cut side of a tomato or two, drizzle with good extra virgin olive oil and sprinly with quality sea salt.

Pictured: Pa amb tomaquet - tomato bread

Place the sauce ingredients into the slow cooker.

Combine the meatball ingredients into a large bowl, season well, and mix thoroughly. Roll into 1 tbsp balls – place into the cooker and ready to go sauce as you go.

Cook covered on low for 6 hours. Discard any rough herb stems, check for seasoning and add more salt and pepper if needed.

Serve topped with extra toasted almonds.

You can serve this simply with the Pa amb tomaquet - as described above.

Or for something more subsantial serve with some beautiful roasted vegetables like eggplant and zucchini. Throw onto of your favourite carb like pasta, rice or mashed potato topped with grated Spanish manchego cheese or cheddar. Or serve them as part of a Spanish tapas meal.